It's a combo that just works – native, sustainable roo wok-tossed with Chinese flavours. This quick-fry, cross-cultural dish is full of fragrant flavour and we reckon it deserves to take its place as a modern classic of Chinese-Australian cooking.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Place kangaroo strips in a bowl with Chinese High-Five Blend, salt and pepper and stir to combine.
Trim snow peas and green beans and cut in half.
Grate ginger. Peel and crush garlic. Place ginger, garlic, hoisin sauce, sesame oil, soy sauce and 40ml (2 tablespoons) water in a bowl and stir to combine.
Heat vegetable oil in a wok or frypan over high heat. Add kangaroo strips and cook, stirring occasionally, for 4–5 minutes or until caramelised.
Add vegetables to wok and cook for 2–3 minutes. Stir through sauce for 30 seconds to coat vegetables. Finely slice spring onion. Divide rice between bowls and top with stir-fry and spring onion.